Crack Brussels Sprouts

No joke, this is one of those can’t-get-enough recipes that I go to bed dreaming about. The key to brussels sprouts is to get ’em nice and charred in the oven – the darker the better. If you don’t see the outer leaves turning almost black, then leave them in there to do their thing. Trust me. They start to develop this yummy caramelization and crunchiness that just can’t be beat. Add a tangy Asian glaze and you’ve got quite a heavenly combo.